Dragon Chicken with Cashews and Spicy Sauce

Ingredients

• 1 large egg
• 15 ml reduced sodium soy sauce
• 2 1/2 g ginger powder
• 2 1/2 g garlic powder
• 2 1/2 g onion powder
• 2 1/2 g paprika
• 2 1/2 g cayenne pepper
• 450 g chicken thighs, sliced into 1.25 cm strips
• 60 g plain flour
• 30 g cornstarch
• 7 1/2 g chili powder
• Canola or vegetable oil, for pan frying
• 60 ml low sodium soy sauce
• 60 ml ketchup
• 45 ml honey
• 30 ml oyster sauce
• 22 ml Asian chili sauce, such as Sambal Oelek
• 15 ml Chinkiang vinegar (or 7.5 ml each of balsamic and rice vinegar)
• 15 ml toasted sesame oil
• 7 1/2 g cornstarch
• 125 g unsalted cashews
• 15 ml vegetable or peanut oil
• 1/2 white onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 15 g freshly grated ginger
• 6 garlic cloves, minced
• Toasted sesame seeds
• Chopped green onions